1. Kitchen Operations

- Manage and supervise the day-to-day kitchen operations.

- Ensure food is prepared and served on time as per the restaurant's standards.

- Plan daily preparation and allocate duties to kitchen staff.

- Ensure smooth coordination between the kitchen and service team.

- Handle operational issues and take corrective action when required.

1. Food Quality &
- Presentation

- Maintain consistent taste, quality, portion size, and presentation of all dishes.

- Check food before it is served to customers.

- Develop and standardise recipes and cooking procedures.

- Introduce new dishes and improve existing menu items.

- Take customer feedback seriously and make improvements where required.

1. Menu Planning &
- Costing

- Plan and update menus in coordination with management.

- Conduct recipe costing and maintain food-cost targets.

- Ensure proper portion control.

- Identify opportunities to reduce food costs without compromising quality.

- Minimise food wastage through proper planning and utilisation.

1. Inventory &
- Purchasing

- Monitor daily kitchen stock and ensure adequate availability of ingredients.

- Coordinate with the purchase/store team for ordering requirements.

- Check the quality and quantity of received food items.

- Follow proper storage and FIFO (First In, First Out) practices.

- Monitor expiry dates and minimise stock losses and wastage.

1. Team Management

- Lead, supervise, and motivate the kitchen team.





- Allocate duties and prepare kitchen staff schedules in coordination with management.

- Train staff on food preparation, recipes, hygiene, safety, and kitchen procedures.

- Monitor staff performance and discipline.

- Identify training requirements and support employee development.

- Maintain a positive and professional working environment.

1. Hygiene &
- Food Safety

- Ensure the kitchen and storage areas are clean, organised, and hygienic.

- Ensure compliance with food safety and hygiene standards.

- Monitor food storage temperatures and proper food handling.

- Ensure kitchen equipment is cleaned and maintained regularly.

- Conduct regular checks to prevent contamination and food spoilage.

1. Cost &
- Waste Control

- Monitor food consumption and kitchen expenses.

- Control unnecessary wastage of food, ingredients, and supplies.

- Maintain proper portion control.

- Review food cost and wastage reports with management.

- Suggest measures to improve kitchen profitability.

1. Coordination &
- Reporting

- Coordinate closely with the Restaurant Manager and F&B; team.

- Communicate daily kitchen requirements and operational concerns to management.

- Maintain necessary kitchen records and reports.

- Assist management in planning special events, promotions, and menu changes.

- Handle customer food-related complaints professionally and take corrective action.

Pay: ₹45,000.00 - ₹50,000.00 per month

Perks

- Food provided

- Provident Fund

Work Location: In person

📌 Head Chef (Ribandar)
🏢 SAMATMA ESTATES
📍 Ribandar